PREPARATION

Pulse the garbanzos and hearts of palm in a food processor a few times, making sure to keep it chunky for the flaky crablike texture. Add the reserved bean liquid as desired, for texture.

Whisk the garlic, mayonnaise, lemon juice, Worcestershire sauce, mustard, Old Bay, and salt in a large bowl. Fold in 1 cup of the REAL Thins crumbs, green onion, parsley and the bean/palm mixture. Add salt & white pepper to taste.

Place the mixture in the freezer for 20 minutes to firm it up.

Place the remaining 1 cup of crumbs in a shallow plate to dip the cakes in.

Use a #16 scoop (¼ cup) and place scoops on a plate or a cookie sheet, pressing them down to form patties.

Dip each cake in crumbs to lightly bread them.

Heat a large skillet on medium (to medium low) before adding a couple tablespoons of oil, waiting for the oil to heat a bit.

Place breaded crab cakes in the pan, being careful not to overcrowd them, fry on each side until golden brown, place on a paper towel to drain & cool.

Enjoy with remoulade.